Vegan Nutella Fudge
This vegan Nutella fudge is simple, chocolaty, and bound to become a household Halloween staple. Requiring a short list of ingredients and less than 30 minutes of leisurely prep, it's too simple, easy, and delicious to miss.
Prep Time10 mins
Cook Time15 mins
Chill Time1 hr
Total Time1 hr 25 mins
Servings: 36 pieces
- 1/2 cup vegan butter
- 2 cups powdered sugar
- 3 tablespoons unsweetened plant-based milk, plus more if needed
- 3/4 cup Homemade Vegan Nutella
- Chopped toasted hazelnuts, for topping (optional)
Line an 8 x 8 pan with parchment paper. Prepare the Homemade Vegan Nutella.
Melt the butter in a large saucepan over low heat.
Turn off the heat, and whisk in the powdered sugar. Then, whisk in the milk until completely smooth and emulsified. This takes a minute or two. Finally, whisk in the Nutella until smooth. If the mixture appears lumpy/curdled, whisk in more milk—start with 1/2 a tablespoon, thoroughly whisk, and then add more only if needed.
Pour the mixture into the lined pan. If desired, sprinkle the top with chopped hazelnuts. Transfer to the freezer for one hour to set.
Lift the fudge out of the pan. Slice into 36 squares (6 x 6).
Store in the freezer for up to 1 month (remove from refrigerator 5 to 10 minutes before serving). Alternatively, store in the refrigerator for up to one week (I find the texture is a tiny bit too soft when refrigerated).